Baja California Fish Tacos Recipe

Perfectly-fried tender-crispy beer-battered cod comes together with a tangy lime crema and a few crunchy veggies in a very special handheld for taco night.

📝 Ingredients

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon lime juice
• ¼ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 3 Roma tomatoes, diced
• ½ small onion, diced
• ½ jalapeño, seeded and minced
• 2 tablespoons minced cilantro
• 1 tablespoon lime juice
• ½ teaspoon kosher salt
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 egg, beaten
• 1 cup cold beer (lager)
• Canola oil, for deep frying
• 1 ½ pounds cod, cut into pieces about 1 inch wide and 4 inches long
• 1 teaspoon kosher salt
• ½ cup all-purpose flour
• 12 (6-inch) corn tortillas
• 3 cups shredded green cabbage

👨‍🍳 Instructions

1. 1Prepare the crema by stirring together the mayonnaise, sour cream, lime juice, paprika, garlic powder, and salt until smooth.
2. 2Prepare the pico de gallo by combining the tomatoes, onion, jalapeño, cilantro, lime juice, and salt.
3. 3Make the batter by adding the flour, cornstarch, baking powder, garlic powder, paprika, salt, pepper, and egg to a medium-sized bowl. Slowly pour in the beer and whisk. Do not overmix, some lumps are fine.
4. 4Pour enough canola oil into a large, heavy pot to reach about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 365 F.
5. 5Season the cod with salt.
6. 6Lightly dredge the cod pieces in flour.
7. 7Working in batches, dip the fish into the batter.
8. 8Allow any excess batter to drip off before carefully lowering the fish into the hot oil, making sure the pieces are separated and not touching.
9. 9Fry for 3 to 4 minutes, turning occasionally, until the fish is golden brown on both sides.
10. 10Remove the fish with a slotted spoon and drain it on a rack-lined baking sheet. Repeat the previous steps with the remaining fish.
11. 11Heat the corn tortillas in a dry pan on both sides until warm and lightly charred.
12. 12Add some cabbage to each tortilla.
13. 13Top with 1-2 pieces of fish.
14. 14Top each taco with pico de gallo.
15. 15Drizzle some crema over the top and serve.